Best EVER Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 ¾ cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
¼ cup granulated sugar
→ Filling
04 -
4 packages (8 oz each) cream cheese, softened
05 -
¾ cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
4 large eggs
08 -
1 cup sour cream
09 -
Zest of 1 lemon
10 -
2 tablespoons lemon juice
11 -
A pinch of salt
# Instructions:
01 -
Preheat your oven to 325°F (163°C).
02 -
In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup of sugar. Press the mixture firmly into the bottom of a springform pan to form the crust.
03 -
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the remaining ¾ cup of sugar, beating until well combined.
04 -
Mix in the vanilla extract, lemon zest, lemon juice, and salt. Beat until everything is incorporated.
05 -
Add the eggs, one at a time, mixing well after each addition until the batter is smooth and creamy.
06 -
Gently fold in the sour cream until just combined.
07 -
Pour the cream cheese filling over the prepared crust in the springform pan and smooth the top with a spatula.
08 -
Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
09 -
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
10 -
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to fully set.
11 -
Before serving, you can top with fresh berries, fruit compote, or whipped cream as desired. Slice and enjoy!
# Notes:
01 -
To prevent cracking, avoid overmixing the batter once the eggs are added.
02 -
For best results, ensure all ingredients are at room temperature before beginning.
03 -
A water bath can help maintain even temperature during baking for a smoother cheesecake.